Slow Cooker Roast Beef With Red Wine Recipe

Name: Slow Cooker Roast Beef With Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs beef chuck roast, cut into 2-inch pieces; 1 1/2 cups red wine; 20 ounces canned beef consomme (2-10.5oz cans); 1 1/2 cups frozen pearl onions; 8 ounces sliced mushrooms; 10 slices bacon, chopped; 1/2 cup all-purpose flour; 3/4 teaspoon pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon dried thyme

Servings: persons

2 1/2 - 3 lbs beef chuck roast, cut into 2-inch pieces
1 1/2 cups red wine
20 ounces canned beef consomme (2-10.5oz cans)
1 1/2 cups frozen pearl onions
8 ounces sliced mushrooms
10 slices bacon, chopped
1/2 cup all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme

1
Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
2
Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms.
3
Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker.
4
Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
5
Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker.
6
Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker.
7
Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 - 3 lbs beef chuck roast, cut into 2-inch pieces, 1 1/2 cups red wine, 20 ounces canned beef consomme (2-10.5oz cans), 1 1/2 cups frozen pearl onions, and more.

Yes, Slow Cooker Roast Beef With Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Roast Beef With Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions